This is a cake to love and to celebrate. The linked recipe uses canned cherries, but take this to excellence by using fresh dark Bing cherries. You can make this with canned cherries the rest of the year & no one will complain, but in cherry season go for the best!
This is an outstanding cake that is soaked in Kirschwasser (Kirsch) made from cherries. It’s cherry brandy, so look for it in the brandy section of the liquor store. The cake is made from scratch using buttermilk which always makes for a superior moist cake.
If you don’t have time to make the cake from scratch, use a good quality dark chocolate cake mix (with “the pudding in the mix” if available). The Kirsch and cherries will carry the specialty cake taste.
Pit and chop the cherries for the cherry layer inside the cake. Reviewers say to soak the chopped cherries in the Kirsch overnight for an authentic flavor.
From the reviews:
“I recommend allowing a day for the syrup to soak through the cake . . . The high alcohol content mellows out over time . . . the cake is quite fragile after soaking . . . Try using 1 stick (8 TBS) butter to 4 cups powdered sugar. It should take about 2-3 tbs. liquid to get to the right consistency. I find the original recipe is wayyy too sweet and doesn’t produce enough buttercream.”
“I live in Germany, and this is one American recipe that I must admit is nearly dead on [using Bing cherries] . . . My husband always says that if it is made correctly the room will spin when you stand up.”
“this is not a cake for kids — the kirschwasser is pretty strong and the alcohol taste will probably turn them off.”
No matter how you make this famous cake, it will be wonderful.